Oven-Roasted Mediterranean Vegetable Quinoa Salad

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A hearty quinoa salad loaded with oven-roasted vegetables, tossed in a tangy lemon and olive oil dressing for a refreshing and nutritious meal. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs quinoa, water, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 small, cut into wedges red onion
• 1 cup, halved cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 3 tbsp fresh lemon juice
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 medium diced zucchini, 1 medium diced red bell pepper, 1 small wedged red onion, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 20 minutes until vegetables are tender and slightly caramelized.
2. Step 2: While vegetables roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a large serving bowl, combine the cooked quinoa with the roasted vegetables. Drizzle with 1 tbsp olive oil, 3 tbsp fresh lemon juice, and season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine.
4. Step 4: Stir in 1/2 cup crumbled feta cheese and 1/4 cup chopped fresh parsley. Serve warm or at room temperature.